Monday, November 05, 2012

I know what you all are thinking—“What has happened to Katrina? Where’s the chocolate?” Don’t worry, it’s coming. ;) With my Secret Recipe Club assignment for this month, I got to have Stephanie’s blog, Sustainable Cooking for One. You might wonder how that worked out for a gal who is feeding a family of six. Here’s the short of it. With Halloween just past us, my boys have eaten way too much candy and junk over the last week. On Friday night, I’d planned to make breakfast for dinner—sausage, eggs, and French Toast. After they got home from school, they all dove in to their Halloween candy. I won’t let them have any before school, but we’ve decided to just let them get it all over with and they can eat as much as they want. The sooner it’s all gone, the better. By the time I asked them if they wanted sausage and eggs, which they love, they weren’t too keen on the idea. I told them fine and if and when they were hungry they could just have some cereal or make a sandwich.

That left dinner wide open for me as Kevin has just eaten some leftovers. I had found on Stephanie’s blog some Salmon Artichoke Patties and remembered that I had some salmon in the freezer.. It really took no time at all to thaw some. I had some canned artichokes as well. All set. I cooked the salmon for a couple minutes, then let it cool at bit while getting the rest of the ingredients ready in a bowl.

It took no tine at all to form six little patties and cook them in a skillet for a couple minutes. Parker and Taylor like salmon, so I called them in to try one. They weren’t impressed with how they looked, but tasted it anyway—and liked it and each at one. Kevin ate one plus some of another and I ate the rest. We had a good, quick healthy “dinner”! (Scott was spending the night at his cousin’s house and Sam just had some cereal.)

I only snapped a few quick pictures, so these aren’t very good photos—I think that is why I also prefer making and photographing desserts, they just look better on film to me. That’s just because of my lacking the ability to make savory food look better for the camera. That said, we do eat considerably healthy. And I’m happy to say that I believe all their Halloween candy is just about gone.

Mix all ingredients together until combined. Shape in to six patties, about 2 1/2 inches round. Sautee in a non-stick skillet with a little olive oil on medium heat a couple minutes per side until browned. Serve immediately with a hot sauce or garlic-chili sauce or mustard.

I really enjoyed looking through all the recipes on her blog. She has mostly, if not all, gluten free recipes. While browsing around, of course I stumbled on chocolate chip cookies and had to see about making those. They were gluten free and used corn flour, white rice flour and a mix of other gluten free flours. In looking at the choices I had at the grocery store, I decided to make the cookies more all whole grain instead of gluten free. I ended up using corn flour, brown rice flour, some barley flour and some oat bran. So because of the barley and oat flour, the cookies I made are not gluten free, but surprisingly I kind of like them. You can definitely taste the different flours, or just taste that they are not your normal chocolate chip cookies, but I like that. These cookies also have some molasses, banana and cinnamon.

Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Whisk together all the dry ingredients in a medium sized bowl. Set aside. Cream together in the bowl of a mixer, the butter and sugar until light and fluffy. Add the molasses, egg, vanilla and banana and mix until smooth. Add the dry ingredients, then stir in the chocolate chips. Scoop cookie dough onto baking sheets spaced 2 inches apart. Bake for 10-12 minutes (I did 12). Allow the cookies to sit on the baking sheet on a wire rack for a couple minutes before removing them from the baking sheet to cool completely on a wire rack.

*Try a mixture of other flours you’d like or have on hand. I bought corn flour and brown rice flour to make these, but already had oat bran and barley flour on hand. Stephanie used a mixture of buckwheat, amaranth, quinoa, millet and brown rice flour along with the corn flour and some white rice flour.

There you have it---salmon patties and my chocolate fix with some whole grain cookies. Win and win.

I like Stephanie’s philosophy about food, you can read about it on her About Me section on her blog. Hadn’t heard of her blog until now, but I’m glad I do now.

10 comments:

Always interested in a new CCC recipe. The flour mix you used sounds intriguing. My husband has gone gluten free for a while, and we've started using Pamela's gluten free baking mix. It is really excellent! I've made biscuits and scones so far and can't wait to try the mix as the basis for a batch of CCCs.

Mmm, those salmon patties with the artichokes sound really good. I sometimes have salmon leftover when we have it, so I will definitely try this next time. I had Stephanie's blog last month, but missed that recipe somehow. Great choice.

You do the best SRC posts Katrina! I love that both things you made were round and one you could eat as a meal and the other dessert! I actually was drooling over those salmon patties. I think they look so delish and I'm saving the recipe.